Matcha Banana Coconut Muffins (Printable)
Moist muffins with matcha, banana, and shredded coconut—tender, mildly sweet, perfect for breakfast or a snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups (250 g) all-purpose flour
02 - 1 tbsp matcha green tea powder
03 - 1 tsp baking soda
04 - 1/2 tsp baking powder
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 2 ripe bananas, mashed
07 - 3/4 cup (150 g) granulated sugar
08 - 2 large eggs
09 - 1/3 cup (80 ml) melted coconut oil (or vegetable oil)
10 - 1/2 cup (120 ml) coconut milk
11 - 1 tsp vanilla extract
→ Add-Ins
12 - 3/4 cup (60 g) unsweetened shredded coconut
13 - 1/2 cup (60 g) chopped walnuts or pecans (optional)
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly with oil.
02 - In a large mixing bowl, whisk together the all-purpose flour, matcha green tea powder, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, combine the mashed bananas, granulated sugar, eggs, melted coconut oil, coconut milk, and vanilla extract. Mix until smooth and well incorporated.
04 - Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined—do not overmix to keep the muffins tender.
05 - Gently fold in the unsweetened shredded coconut and chopped walnuts or pecans if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
# Expert Advice:
01 -
- The green tea flavor is subtle and earthy, never bitter, which makes these muffins crowd-pleasers even for matcha skeptics.
- Coconut milk and oil keep every bite incredibly moist for days, so they actually taste better on day two.
- You probably have most of these ingredients in your pantry right now, no specialty shopping required.
02 -
- Overmixing the batter activates the gluten in the flour and turns tender muffins into rubbery little domes, so stop stirring while there are still small lumps.
- Matcha bakes darker than it mixes, so dont panic if the batter looks vividly green but the finished muffins appear more olive-toned.
- Coconut oil solidifies when it meets cold ingredients, so make sure your bananas and eggs are at room temperature before combining.
03 -
- Let the melted coconut oil cool to lukewarm before adding it to the wet ingredients, because hot oil will start cooking the eggs on contact.
- Reserve a small handful of shredded coconut and press it onto the top of each muffin before baking for a bakery-style finish that photographs beautifully.